Passover Eggplant Lasagne

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 large onion, sliced thin
• 2 -3 garlic cloves, minced (this is my own addition to the recipe)
• 1 medium eggplant, pared and cut into 1/2-inch cubes
• 1/2 bell pepper, diced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 16 ounces tomato sauce, divided
• 1 (4 ounce) can mushrooms (or 4-6 oz fresh mushrooms, sliced)
• 2 fresh tomatoes, cubed (or 1/2 pint cherry or grape tomatoes, halved)
• 1 lb cream-style cottage cheese (4% milkfat)
• 1 tablespoon oregano (another of my own additions)
• 2 -3 matzos, broken in thirds (try whole wheat matzo for more whole grains)
• 6 -8 ounces mozzarella cheese, shredded (my addition)

Recipe

• 1 saute onion in butter.
• 2 combine garlic, eggplant, bell pepper, salt, pepper, half of tomato sauce, and mushrooms and add to onion. cook covered, 15 minutes. stir in tomatoes.
• 3 separately mix oregano with cottage cheese.
• 4 grease a 2-qt (11 x 7) casserole and arrange alternate layers of vegetables, cottage cheese, and matzo pieces, and drizzle with remaining tomato sauce on top of each matzo layer. begin and end with vegetables.
• 5 top with shredded mozzarella.
• 6 bake uncovered at 350 f for 25 minutes, or until cheese browns and sauces are bubbling. let cool 5-10 minutes before serving.